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Cooked Strawberry Jam

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Cooked Strawberry Jam

Cooked Strawberry Jam recipe



10 servings


60 min


25 min


90 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
3 quarts strawberries
* Camera
¼ cup lemon juice
2 ounces fruit pectin, dry
8 ½ cups sugar
¼ teaspoon butter


Amount Measure Ingredient Features
3 quarts strawberries
* Camera
59 ml lemon juice
57.8 ml/g fruit pectin, dry
2 l sugar
1.3 ml butter


Wash, hull and halve berries. Crush one layer at a time and measure 5 ¾ cup into a 6-quart kettle.

Stir in lemon juice. Add package of pectin and stir thoroughly to dissolve.

This will take several minutes.

Stir down sides of pan and crush any remaining lumps of pectin.

Place pan on high heat. Bring to a boil, stirring constantly to prevent scorching.

Add sugar gradually, then butter, mixing well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down).

Boil hard exactly 4 minutes, stirring constantly to prevent scorching.

Remove jam from heat. Skim foam from top.

Pour into hot, sterilized jars, wipe top and threads of jar.

Apply hot lid and screw band.

Twist screw band down tight.

Process in boiling water bath 5 minutes to seal jars.

Start counting time when water comes to a boil.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 16960% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 30mg 1%
Total Carbohydrate 146g 146%
Dietary Fiber 1g 5%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 12%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

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